Wednesday, 8 January 2014

Japanese Milk Bun Panda

These pandas buns I'm sharing today are made using the same recipe as the milk buns bears I shared previously. I've included step by step photos on how to make these in the recipe section. I will be updating the milk buns bears with photos too. I have quite a few baking tutorials on hand to share, need some time to do them up, as I'm not exactly so hardworking at blogging these days and my busy schedule this year makes it worse. -_-

These are the panda buns I made during the school vacation.

I love this milk bun recipe, it's currently one of my favourite bread recipe.

Mix all the ingredients, except butter, in a large bowl to get a dough. Add in butter and knead until dough is springy and soft, this takes around 10 minutes. If you have a bread maker, you can just use the dough function for this step, as well as step 2.

Cover the dough with cling wrap and keep in a warm place for it to rise. This takes around an hour and the dough should double in size.

Dust your work table with some flour, place dough on it. Punch out the air from the dough with your fist. Divide the dough into 5 portions.

Take one portion and mix in 1 tbsp of black sesame paste, knead till it's evenly mixed. You can add in a little bread flour if mixture is too sticky.

If you are shaping a full size panda, divide each portion of white dough into half. Roll small balls for ears, hands, eyes and legs from the black sesame dough. Cover with cling wrap and let the dough rest for 15 minutes.

Roll out bread dough and shape them again, place them on a baking tray lined with parchment paper,

Cover with cling wrap and let dough rise for 40 minutes.

Preheat oven to 190 degrees celcius, turn it down to 140 degrees before placing in the bread at middle rack. Bake for around 15 minutes.

If you like, you can also add in some details using chocolate.

You can just make the head of the panda too.

Notes:

You can divide your dough in step 3 into more portions if you prefer your pandas to be smaller.

As an added precaution to make sure the buns remains white, you can also place in an aluminium sheet to cover them halfway through baking.